4 Steaks, 6-8 0z filets (filet mignon or New York)
2 T olive oil
2 large cloves garlic, minced
1 med. onion, sliced
1/3 c. red wine
½ c. chicken broth
1c. fresh tomato, chopped
½ c. Niçoise or Kalamata olives, pitted & sliced
½ t. rosemary, crumbled
½ t. oregano
Kosher salt & pepper
Start grill. Rub both sides of each steak with 1 T. of oil, salt & pepper. Grill to desired doneness. Heat 1 T. oil in heavy skillet over med-high heat, add garlic and onions. Sauté until onions are tender. Add remaining ingredients. Increase heat to high & boil until thickened. Adjust seasonings and spoon over steak.
Buena Vista WineryAttila’s Selection ZinfandelWell-balanced with the characteristic jammy notes that Dry Creek Zinfandels are known to display.
Jean-Claude BoissetEchézeaux Grand CruA noble Grand Cru with a delicate, silky structure and exceptional ageing potential.
JCB by Jean-Charles BoissetN°10 Cabernet SauvignonDecadent, Hedonistic, Noble
Buena Vista WineryOtelia’s Selection Pinot NoirOffers alluring aromas of cherry, and Mandarin orange peel